Mexican Chicken Adobo
A flavorful Mexican Chicken Adobo recipe featuring tender chicken simmered in a rich and spicy sauce.
Equipment
- large skillet
- blender
- dutch oven
Ingredients
Chicken
- 2 pounds skinless chicken legs
- 1 pound boneless, skinless chicken thighs
Sauce Ingredients
- 2 tablespoons olive oil divided
- 3 cups low-sodium chicken broth divided
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt plus more to taste
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon Mexican oregano
- ½ teaspoon ground cloves
- 2 dried bay leaves
Vegetables
- 3 Roma tomatoes roughly chopped
- 1 white onion roughly chopped
- 3 large cloves garlic peeled
Chiles
- 4 dried guajillo chiles seeded and chopped
- 1 dried ancho chile seeded and chopped
- 1 dried chipotle chile seeded and chopped (add more or less depending on preferred spice level)
Instructions
Preparation
- Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the tomatoes, onion and garlic to the pan and stir and cook until the tomatoes and onions start to char.
- Add the dried chiles and 2 cups of the chicken broth and stir and cook for 10 minutes.
- Remove the pan from the heat and let it cool for five minutes. Add it all to a blender along with the remaining cup of broth, vinegar, salt, coriander, cumin, thyme, oregano and cloves and blend until smooth. Set aside.
- Heat a large Dutch oven or soup pot over medium heat. Add remaining 1 tablespoon oil. Add the chicken in an even layer and cook for 3-4 minutes on each side, turning often to prevent burning.
- Once chicken is browned on all sides, add the sauce into the pot with the chicken and add the bay leaves.
- Stir to combine and let it come to a boil. Then lower the heat to low-medium, cover it with an offset lid and let it simmer for 45-60 minutes, stirring occasionally as needed.
- Remove the bay leaves and serve chicken with Mexican rice and freshly chopped cilantro.
Notes
This pollo en adobo can be stored in an airtight container in the fridge for 3 to 5 days.
Nutrition
Serving: 1servingCalories: 491kcalCarbohydrates: 11gProtein: 59gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 16gCholesterol: 286mgSodium: 1034mgFiber: 2gSugar: 4g
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